Italian Rice Recipes - Rice Balls (Suppli al Telefono) Recipe

Ingredients

• 1 onion, finely chopped

• 50 g/1/4 cup unsalted (sweet) butter

• 225 g/1 cup arborio rice

• 400 g/14 oz/1 large can tomato juice

• 150 ml/1 1/4 cups chicken stock

• 30 ml/2 tbsp grated Parmesan cheese

• Salt and freshly ground black pepper

• 1.5 ml/1/4 tsp cayenne

• 2 large eggs, beaten

• 100 g/4 oz/Mozzarella cheese, cut into 12 cubes

• 100 g/4 oz salami, finely chopped

• 75 g/3 oz/1 1/2 cups fresh breadcrumbs

• Oil for deep-frying

---

Method:

1. Fry (sauté) the onion in the butter for 2 minutes until softened and turning golden.

2. Stir in the rice and cook for 1 minute. Stir in the tomato juice and stock.

3. Bring to the boil, reduce the heat, cover and cook gently for 15-20 minutes until the rice is cooked and has absorbed all the liquid.

4. If there is any left, boil rapidly for a few minutes, stirring all the time. Remove from the heat and stir in the Parmesan.

5. Season with salt, pepper and the cayenne. Stir in the eggs, turn the mixture into a bowl, leave to cool, then chill until fairly firm.

6. With floured hands, take a good spoonful of the mixture and flatten in the palm. Place a cube of cheese and a twelfth of the chopped salami in the centre.

7. Top with another spoonful of rice and shape into a ball. Repeat with the remaining ingredients.

8. Roll in the breadcrumbs. Chill again, if time. Deep-fry a few at a time in hot oil until crisp and golden. Drain on kitchen paper and serve straight away.

Note: When the balls are pulled apart the cheese should stretch into long threads, like telephone wires, hence the name.